VEGAN CARDAMOM LOAF CAKE WITH CHOCOLATE HEART

Are you ready to move on to spring recipes? Lots of fresh, colorful food? I’m not ready yet because it was -17C / ~1 F this morning! So please stick with me, because this vegan cardamom loaf cake with chocolate heart is delicious!

I kind of fell in love with my raspberry loaf cake with a raspberry heart inside, and I wanted to create a chocolate heart version, too. The chocolate is so gooey straight from the oven, and with a sweet sugary cocoa frosting, this is a major treat for sure.

My kids love this cake, and they were pretty pleased to help me take the photos 🙂 Just look at that frosting ♥

About the recipe: I know not everyone is nuts about cardamom like I am, so you can always leave it out or use e.g.vanilla instead. I bet even cinnamon could work.

Happy baking!

♥ Tiina

Print Recipe

Vegan cardamom loaf cake with chocolate heart

This soft and fluffy cake has a surprising chocolate filling and a very sweet chocolatey cocoa frosting. I used a loaf pan of ~10 inches x 3,5 inches (25 cm x 9 cm) inner measure.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: vegan

Keyword: almond, cake, chocolate, loaf cake

Author: Tiina from My Berry Forest

Ingredients

Loaf cake

• Oil for greasing the loaf pan
• 1,5 cups flour (350 ml / 230 g)
• 3/4 cups almond flour (200 ml / 80 g)
• 3/4 cups coconut sugar (200 ml / 140 g)
• 2 tsp ground cardamom
• 1,5 tsp baking powder
• 0,5 tsp salt
• 1 cup plant-based milk I use oat drink by Kaslink AITO
• 3/4 cups plant-based yogurt Soy yogurt works well in baking
• 1/4 cups olive oil (or neutral liquid oil of choice)
• 2,1 oz dark chocolate (60g)

Frosting

• 3/4 cup powdered sugar
• 2 tbsp cocoa powder
• ~2 tbsp plant-based milk You can use more or less milk depending on the consistency you want.

Instructions

• Preheat oven to 375 F / 190 C. Grease loaf pan or line it with parchment paper.
• Mix all dry ingredients in a bowl: flours, sugar, cardamom, baking powder and salt.
• Combine yogurt, milk and oil in another bowl and mix well into the dry ingredients. 
• Pour about half of the cake batter to the loaf pan.
• Place small pieces of chocolate into the middle of the cake in a straight line and press them a little bit to the batter.
• Pour the rest of the batter on top and bake in the oven for 45 minutes. Check with a toothpick, and continue for another 5 minutes if the batter still sticks to the toothpick. 
• Wait for about 15 min until taking the cake out of the pan.
• Mix all frosting ingredients and coat the cake. There should be a thick layer of frosting on top.
• Store the cake in the fridge for up to 5 days. The chocolate will be harder then, but it's a nice surprise in the middle of the cake! Enjoy!

Notes

The top of the cake cracks very easily. To avoid this, here are some tips:

-Bake the cake in the mid-low rack of your oven

-Use a loaf pan big enough for this amount of batter. My loaf pan was probably a little bit too small.